{"title":"颗粒合成产品中的颗粒分布","authors":"M. Doneva, I. Nacheva, Petya Metodieva","doi":"10.17930/agl202216","DOIUrl":null,"url":null,"abstract":"This article presents an analysis of the particle distribution of granular lyophilized synbiotic products. The main purpose of the present study is to find a relationship between the particle size distribution and the varying component in the composition of the products. Particle size measurements were performed with an ANALYSETTE 22 NanoTec plus analyzer. The results obtained we then subjected to statistical analysis to study the distribution properties of functional food samples. It has been found that for the preparation of granules with a low degree of dusting it is optimal to use 10% sucrose, 1% locus bean gum and 1% fructooligosaccharides (FOS) for processing the lyophilized mixture. Determining the distribution of granules is directly dependent on their composition and purpose. The natural composition of the granulated ''LIO - Milk strawberry'' and ''LIO - Milk chokeberry'' guarantees exceptional uniformity in use, as well as prevention of possible oxidation.","PeriodicalId":44979,"journal":{"name":"AgroLife Scientific Journal","volume":" ","pages":""},"PeriodicalIF":0.6000,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"PARTICLE DISTRIBUTION IN GRANULAR SYNBIOTIC PRODUCTS\",\"authors\":\"M. Doneva, I. Nacheva, Petya Metodieva\",\"doi\":\"10.17930/agl202216\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This article presents an analysis of the particle distribution of granular lyophilized synbiotic products. The main purpose of the present study is to find a relationship between the particle size distribution and the varying component in the composition of the products. Particle size measurements were performed with an ANALYSETTE 22 NanoTec plus analyzer. The results obtained we then subjected to statistical analysis to study the distribution properties of functional food samples. It has been found that for the preparation of granules with a low degree of dusting it is optimal to use 10% sucrose, 1% locus bean gum and 1% fructooligosaccharides (FOS) for processing the lyophilized mixture. Determining the distribution of granules is directly dependent on their composition and purpose. The natural composition of the granulated ''LIO - Milk strawberry'' and ''LIO - Milk chokeberry'' guarantees exceptional uniformity in use, as well as prevention of possible oxidation.\",\"PeriodicalId\":44979,\"journal\":{\"name\":\"AgroLife Scientific Journal\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2022-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"AgroLife Scientific Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17930/agl202216\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"AgroLife Scientific Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17930/agl202216","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"AGRONOMY","Score":null,"Total":0}
PARTICLE DISTRIBUTION IN GRANULAR SYNBIOTIC PRODUCTS
This article presents an analysis of the particle distribution of granular lyophilized synbiotic products. The main purpose of the present study is to find a relationship between the particle size distribution and the varying component in the composition of the products. Particle size measurements were performed with an ANALYSETTE 22 NanoTec plus analyzer. The results obtained we then subjected to statistical analysis to study the distribution properties of functional food samples. It has been found that for the preparation of granules with a low degree of dusting it is optimal to use 10% sucrose, 1% locus bean gum and 1% fructooligosaccharides (FOS) for processing the lyophilized mixture. Determining the distribution of granules is directly dependent on their composition and purpose. The natural composition of the granulated ''LIO - Milk strawberry'' and ''LIO - Milk chokeberry'' guarantees exceptional uniformity in use, as well as prevention of possible oxidation.
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